You'll love this easy Pad See Ew noodle dish with chopsticks! A popular Thai street food, it combines wide rice noodles, tender chicken, Chinese broccoli, and scrambled eggs in a sweet and savoury sauce!
– 2 chicken breast– 1 teaspoon peanut oil– 1 tablespoon soy sauce – 2 tablespoon oyster sauce– 2 teaspoon black soy sauce– ½ tablespoon fish sauce– 1½ tablespoon soy sauce
Ingredient
Direction
Prepare the noodles per the package. In a bowl, I cover them with cold water and let them rest for an hour until the noodles are pliable but not soft.
1
Place the chicken in a small bowl and coat it with the tsp of peanut oil and soy sauce. Using this method will help the chicken separate and season.
2
Sauce ingredients should be mixed in a bowl and set aside. Start by heating 2 tbsp peanut oil in the wok well. Cook chicken until done, 2–3 minutes.
3
Remove excess liquid from the wok with paper towels. Add the remaining 1–2 tbsp peanut oil to the wok and mince the garlic before it gets too hot.
4
After hitting the wok, this will prevent garlic from burning. Just until aromatic and golden, sauté garlic for 30 seconds.
5
Scramble the eggs briefly after breaking the yolks and letting them sit for 15 seconds. Add broccoli and coat with oil and egg.
6
Spend 15 seconds cooking. Pour the noodles, sauce, and brown sugar into the wok. Increase the heat and toss the noodles to coat nicely in the sauce.
7
Spread noodles evenly across the pan and let them sit for 30 seconds without stirring.
8
The noodles will have toasty flavour from the charred marks. Flip and let the noodles cook for 30 seconds to char the other side.
9
Throw the chicken back. Remove from wok and serve now. Add red Thai chiles if desired.